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Pub Style Pickled Eggs
Aima Solace

Pub Style Pickled Eggs Recipe

A tangy, savory snack featuring hard-boiled eggs pickled in a spiced vinegar brine, perfect for pub-style gatherings or as a protein-packed appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 2 cups white vinegar or apple cider vinegar
  • 1 cup water
  • ½ cup white sugar
  • 1 tbsp kosher salt
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 2 bay leaves
  • 1 small onion thinly sliced (optional)
  • 2-3 cloves garlic smashed
  • 1 tsp red pepper flakes optional
  • 1 small beet peeled and sliced (optional for pink eggs)

Method
 

  1. Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 10-12 minutes, then transfer to an ice bath for 5 minutes.
  2. Peel the eggs: Gently peel eggs under running water and set aside.
  3. Make the brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, garlic, and red pepper flakes (if using). Bring to a boil, stirring until sugar and salt dissolve. Cool slightly.
  4. Pack the jars: Sterilize a quart-sized mason jar. Layer eggs, onion, and beet slices (if using) in the jar.
  5. Add the brine: Pour warm brine over eggs, ensuring they’re submerged. Leave 1/2 inch headspace. Seal the jar.
  6. Pickle: Refrigerate for at least 1 week, shaking occasionally for even flavor.

Notes

  • Storage: Refrigerate for up to 3-4 months. Keep eggs submerged in brine.
  • Spicy Variation: Add jalapeño slices for extra heat.
  • Colorful Eggs: Use beets for pink eggs or turmeric for yellow.
  • Serving Idea: Slice and serve on salads or with crackers.

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